Chicken Noodle Soup Recipe
This is the best classic Chicken Noodle Soup recipe ever! It's got a rich and super flavorful broth. It's comforting and delicious.
Servings: 6 servings
Calories: 336kcal
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 cup chopped yellow onion
- 1 cup sliced celery
- 1 cup sliced carrots
- 1 Tbsp minced garlic
- 8 cups chicken broth
- 2 inch parmesan cheese rind
- 1 Tbsp chicken base (I used Better Than Bouillon)
- 2 dried bay leaves
- 1/2 tsp dried thyme
- 1/2 tsp dried dill
- 1/2 tsp pepper
- 1/4 tsp salt
- 8 oz. egg noodles
- 2 cups pulled rotisserie chicken
- 2 Tbsp minced fresh flat-leaf parsley
- 1-2 Tbsp lemon juice
Instructions
- Add the olive oil and butter to a large soup pot over medium-high heat.
- Once the butter is melted, add the onion, celery, and carrots. Cook, stirring occasionally, for six minutes, until the vegetables are soft.
- Add the garlic. Cook, stirring often, for two minutes.
- Add the chicken broth, cheese rind, chicken base, bay leaves, thyme, dill, pepper, and salt. Stir to combine. Bring the liquid to a simmer.
- Add the egg noodles. Cook, stirring occasionally, according to their package directions (mine took 20 minutes).
- Remove the pot from the heat. Remove the cheese rind and bay leaves. Add the pulled chicken, parsley, and lemon juice. Stir to combine. Let the soup rest for five minutes before serving.
Video
Notes
Nutrition calculation does not include the removable cheese rind.
Nutrition
Serving: 1/6th of the recipe | Calories: 336kcal | Carbohydrates: 34g | Protein: 22g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 1657mg | Potassium: 463mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3918IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 2mg